4,660 pasta recipes

A luxurious almond cake made with real almond paste, sour cream, and a full cup of butter for an ultra-moist, tender crumb. Golden on top, dusted with powdered sugar, and worth every indulgent bite.

Hunter's chili with cubed venison chuck simmered three hours with tomatoes, green pepper, and oregano. A no-beans, no-fuss wild game chili for the freezer hunter.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.

This is a tasty burritos, nutritional and healthy too.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

German-style veal cutlets in a creamy curry sauce, browned then simmered in evaporated milk, tomato paste, and mild curry powder with a splash of cognac. An elegant, quick veal dish with a gentle warm-spiced kick.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Gulf Coast Creole fish stew with turbot, minced clams, stewed tomatoes, mushrooms, and Creole seasoning served over rice. A hearty one-skillet seafood dinner with Southern soul.